Entrees Of Pork
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Entrees Of Pork
Comprising Griskin, or Spare-rib, of Pork, a' Ia Soubise.
,, a' la Lyannaise.
,, a' la Perigueux.
Pork Cutlets, with plain gravy. Ac.
a' la sauce Robert, etc.
,, a' I' Auriore.
,, a I' lndienne.
Pig's Feet, a' la Ste.Menhould. ,, a la Perigord,
a' la Richelieu.
Black Puddings, a la Francaise. ,, a' I' Anglaise.
945. Griskin, Or Spare-Rib Of Pork, A La Soubise
Trim a griskin of pork, and lard it closely, then put it in a deep dish with sliced onion and carrot, parsley, a gill of salad oil, some slices of peeled lemon, and a little mignionette pepper; allow the griskin to steep in this for several hours, or a whole day, if possible. When about to dress the griskin, twist it round, run a stout iron skewer through, and fasten it upon the spit tightly with string; cover the larding with buttered paper, and roast it before the fire for about an hour; as soon as a kind of vapor arises, and it sputters toward the fire, it is time to take it up. When the griskin is placed upon its dish, pour some Soubise sauce (No. 119) round it, garnish with a border of potatoes fried in clarified butter, glaze the griskin, and serve. 20
946. Griskin Of Pork, A La Lyonnaise
Prepare and roast this in the same way as the foregoing, and when done, dish it up with some Lyonnaise sauce (No. 24) round it; garnish with a border of tomatas au gratin (No. 1160), glaze the griskin, and serve.
947. Griskin Of Pork, A La Perigueux
This must be prepared and roasted as the foregoing; when done, serve with some Perigueux sauce (No. 23), and a border of mushrooms au gratin (1161) aound it.
948. Pork Cutlets, Plain Broiled, With Gravy, Etc
These cutlets must be cut from the neck or loin of dairy-fed pork, not too fat; they should be trimmed but very little, the rough part of the hbine-bone only requiring to be removed;' thr skin must be left on, and scored in six places. Season the cutlets with pepper and salt, and broil them on a gridiron over a clear fire; coke makes a better fire than coal for broiling, as it emits no gas, and causes less smoke. Take care that they are thoroughly done and not scorched; dish them up with any of the following gravies or sauces, and serve: - Plan sage and onion, shalot, onion, fine-herbs, gravies, or essences: Piquante, Gherkin, Tomata, Poivrade, Poor-man's, Richelieu, and Gasconne sauces.
949. Pork Cutlets, A La Sauce Robert, Etc
Trim the cutlets neatly, observing, however, that nearly half an inch of the fat must be left on, to encircle the fillet of the cutlet; place them in an earthen dish with a table-spoonful of salad oil; season with a little salt and pepper, and strew some parsley over them. When about to send to table, broil the cutlets nicely with the gravy in them, glaze and dish them up ; pour under some sauce a' la Robert (No. 67), and serve.
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